The Savory Chicken and Vegetable Cabbage Skillet Bake is a nourishing, all-in-one dish that brings together a beautiful variety of ingredients including chicken, cabbage, sausages, potatoes, and eggs. Enhanced by the bold flavors of teriyaki sauce, tomato sauce, smoked paprika, and garlic, this dish is a comforting weeknight dinner or weekend centerpiece. It’s satisfying, well-balanced, and easy to prepare. Think of it as part casserole, part omelet, and part vegetable bake, delivering rich flavor and textural variety in every bite.
Cooking Time
Preparation Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Egg Base:
- 3 eggs
- Salt, to taste
- Smoked paprika, to taste
- 50 ml milk
For the Main Layers:
- 400 g potatoes, peeled and thinly sliced or grated
- 1 chicken fillet, diced
- Salt, paprika, and dried garlic (to season the chicken)
- Olive oil, as needed
- Teriyaki sauce (about 1-2 tablespoons)
- Tomato sauce (about 1-2 tablespoons)
- 1 onion, finely chopped
- 1 carrot, grated
- 1 cabbage (small to medium), finely shredded
- 1 bell or Ramiro pepper, diced
- 1 garlic clove, minced
- 100 g sausages, sliced
- 70 g spinach
- A small bunch of fresh dill, chopped
- 1 tomato, thinly sliced
- Butter (for sautéing and greasing)
Step-by-Step Cooking Directions
- In a bowl, whisk together eggs, a pinch of salt, smoked paprika, and milk. Set aside.
- Season diced chicken fillet with salt, paprika, and dried garlic. Marinate briefly with teriyaki and tomato sauces.
- Heat olive oil and butter in a skillet. Add the seasoned chicken and sauté until lightly browned.
- Add chopped onion to the skillet and cook until translucent.
- Stir in the grated carrot, shredded cabbage, and diced pepper. Cook for 5–7 minutes until softened.
- Add minced garlic, spinach, and sausage slices. Cook everything together for another 2–3 minutes.
- Lightly grease a baking dish or oven-safe skillet with olive oil and butter.
- Spread a layer of grated or thinly sliced potatoes at the bottom.
- Pour the egg mixture over the potatoes.
- Evenly layer the sautéed chicken and vegetables over the egg-potato base.
- Top with fresh dill and sliced tomato.
- Bake at 180°C (350°F) for 35–40 minutes until golden and set.
Nutritional Information
Per Serving (Estimated for 6 Servings):
- Calories: 340 kcal
- Protein: 23g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 5g
- Sugar: 5g
- Sodium: 600mg
The Origins and Popularity of the Recipe
This dish combines European and Asian culinary influences—particularly the Eastern European tradition of cabbage-based bakes and the incorporation of teriyaki sauce, a Japanese ingredient. These kinds of layered casseroles or skillet bakes are especially popular in Eastern Europe, the Balkans, and Russia, where humble ingredients like cabbage, potatoes, and eggs form the backbone of family meals. The modern twist comes from teriyaki, which lends a sweet-savory complexity.
Reasons Why You’ll Love the Recipe
- One-pan convenience: everything bakes together
- High in protein and fiber
- Customizable with other vegetables or meats
- Flavor-packed yet family-friendly
- Comforting texture with a crisp golden top
- A great way to use up leftover veggies
Health Benefits
- Cabbage is rich in fiber, vitamins C and K, and antioxidants.
- Chicken provides lean protein.
- Spinach and carrots support eye and immune health.
- Eggs offer high-quality protein and essential amino acids.
- Potatoes provide complex carbohydrates and potassium.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt
- A simple green salad or cucumber-dill salad on the side
- Fresh rye bread or crusty rolls
- A light vinaigrette or herb sauce drizzle
Common Mistakes to Avoid
- Overcrowding the pan: this prevents even baking.
- Not pre-cooking the chicken: it may release too much moisture in the bake.
- Undercooked potatoes: ensure they are thinly sliced or briefly pre-cooked.
- Too much liquid: excess teriyaki or tomato sauce can make the bake soggy.
Pairing Recommendations
- Drink: dry white wine or a lightly hopped pale ale
- Side: steamed green beans, pickled vegetables, or sauerkraut
- Dessert: apple strudel or light lemon yogurt cake
Cooking Tips
- You can use pre-shredded cabbage to save time.
- Swap teriyaki for soy sauce and honey for a simpler version.
- Make ahead and reheat in the oven the next day—it tastes even better!
- For a cheesier variation, sprinkle grated mozzarella before baking.
Similar Recipes to Try
- Chicken and Broccoli Casserole
- Eggplant and Potato Layer Bake
- Cabbage and Carrot Fritters
- Baked Zucchini and Chicken Lasagna
- Savory Tuna and Potato Muffins
Variations to Try
- Vegetarian: Omit the chicken and sausage; add chickpeas or mushrooms.
- Spicy: Add chili flakes or diced jalapeño.
- Cheesy: Mix in feta or gouda for extra richness.
- Low-carb: Replace potatoes with thin slices of zucchini or cauliflower.
Ingredient Spotlight: Cabbage
Cabbage is a humble but powerhouse ingredient. It’s low in calories but dense in fiber, antioxidants, and immune-boosting vitamins. Cooking softens its sharp bite, making it ideal for bakes. It absorbs flavors beautifully and pairs especially well with onion, garlic, meat, and tomato.
Conclusion
This Savory Chicken and Vegetable Cabbage Skillet Bake is more than just dinner—it’s a wholesome, comforting meal with layers of flavor, color, and nutrition. Whether you’re feeding a family or meal-prepping for the week, it checks all the boxes. Easy to prepare and endlessly adaptable, this dish is sure to earn a spot in your regular rotation.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply omit the chicken and sausages and substitute with chickpeas, tofu, or extra vegetables.
2. Can I freeze this dish?
Yes, after baking and cooling completely. Slice into portions and freeze in airtight containers for up to 2 months.
3. Can I use pre-cooked chicken?
Absolutely. Pre-cooked shredded or diced chicken works well and saves time.
4. What can I substitute for teriyaki sauce?
You can use soy sauce mixed with a bit of honey or maple syrup.
5. Can I prepare it ahead of time?
Yes. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. Then bake as instructed.
6. What kind of sausages should I use?
Any cooked sausage such as chicken, turkey, or smoked sausage works best.
7. Can I make it dairy-free?
Yes. Use oil instead of butter, and skip any cheese additions.
8. What’s the best way to slice potatoes?
Use a mandoline for thin, even slices, or grate them if preferred.
9. Will this work without eggs?
You can substitute eggs with a vegan egg alternative or skip them entirely for a denser texture.
10. What should I do if it’s too watery?
Make sure to sauté vegetables well to reduce moisture before baking. Also, don’t go overboard with sauces.